Serves 1
Directions
- 1Whisk together the green enchilada sauce and cream of chicken soup in a pan.
- 2Shred the boiled chicken breast.
- 3In a bowl, combine the shredded chicken with salt, onion powder, garlic powder, paprika, black pepper, approximately one cup of cheese, and a portion of the green enchilada-cream of chicken sauce mixture.
- 4Briefly fry the white corn tortillas in a pan with hot oil until they start to bubble.
- 5Coat a tortilla in the sauce mixture, place in a large baking pan, add a portion of the chicken filling, and roll up the tortilla.
- 6Top the arranged enchiladas with diced onion and Colby Jack cheese.
- 7Bake in the oven at 400 degrees Fahrenheit until the cheese is melted and the enchiladas are warmed through.
Ingredients
- 1 can green enchilada sauce
- 1 can cream of chicken soup
- chicken breast, boiled and shredded
- salt
- onion powder
- garlic powder
- paprika
- black pepper
- 1 cup cheese
- white corn tortillas
- diced onion
- colby jack cheese
Equipment
panwooden spoonwhiskshredderbowltongsbaking pan
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